Bosc & D’Anjou Caramelized Pear Pie

Served on our Thanksgiving table this year, I was told, after serving dessert with a heapful of vanilla ice cream, that this pie recipe should be added to the annual menu. Rustic, juicy, & flavorful, it has a new dimension, thanks to the pears caramelized in pomegranate molassas. This year, & every year, I am grateful for family, grateful for friends, & grateful for the bounty of fresh food available for us all.

Caramelized Pear Pie

4Bosc pears

4Anjou pears

6tablespoons pomegranate molasses (recipe below)

3tablespoons unsalted butter, cut into small pieces

3tablespoons cornstarch

¾cup light brown sugar

¼teaspoon salt

pie crust (recipe below)

Preheat oven to 425 degrees.

Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet.

Sprinkle 1 1/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.

Scrape pears and molasses into a bowl. Add cornstarch and toss to combine.

Pomegranate Molasses

“Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.” The Food Network.